Homemade Fries!
1) Peel and slice russet potatoes into fry shape, then place in a bowl with cold water to rinse off the excess starch2) Heat some water over the stove with salt and a splash of white vinegar3) When it starts to boil, add the fries. Boil until they are soft, but not falling apart4) Remove them and let them cool COMPLETELY, until room temperature (the most important part)5) Once they are cool, heat some duck fat or beef tallow until about 350-375 degrees6) Fry until golden crispy (do this in batches if necessary to not overcrowd)7) When they are done, remove them and let them dry on a steel wire rack. Season immediately.8) Any seasonings are great, but I love using truffle salt and pepper or tossing them in a bit of truffle oil9) You can also use garlic powder, paprika, cajun seasoning, etcAnd to answer your question... yes you can use an air fryer. They just don't taste as good then in my opinion :)
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One Pan Chicken and Rice!
1) Season 4 bone-in chicken thighs with salt, pepper, smoked paprika, garlic powder, and dried parsley.2) Heat some oil over medium heat in an oven-safe pan.3) Brown chicken thighs for about 5-6 minutes on both sides (or until golden brown).4) When the chicken has been browned, remove and set aside.5) Add finely diced garlic (3-4 cloves) and 1/2 yellow onion, and saute until soft, about 2-3 minutes.6) Add 1 cup white rice and toast for 2-3 minutes, stirring well.7) Add 1.5 cups (12oz) chicken bone broth along with a pinch of salt and pepper. Stir well and make sure to scrape any fond off the bottom of the pan at this point.8) Bring to a boil, then place the chicken thighs back in. Cover and bake at 375 degrees for around 25 minutes, or until the rice has absorbed the liquid and the chicken is cooked through.This is absolutely delicious and incredibly easy! Enjoy!
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Ground Meat, Egg, and Potato Skillet! and flash sale below!
1) Cook 1 lb of ground meat of your choice (I used ground elk here), then remove and set aside.2) Add some oil or tallow over medium heat, then some diced potatoes. Season with salt & pepper and cook until they start to get crispy, stirring often.3) When they start getting crispy, add some diced peppers and onions, and cook until they start to soften, about 5-7 minutes.4) Add some finely minced garlic cloves and cook until fragrant, about 1 minute.5) Add the ground meat back in, season to taste with more salt, pepper, smoked paprika, and garlic powder (or any seasonings you want). Stir well.6) Carve out 3 or 4 openings, then carefully crack eggs in.7) Move the whole thing to the oven, and bake at 375 until the egg whites are cooked through (about 7-10 mins).8) Add oil or tallow as needed along the whole process if your pan starts to dry out.Season to taste and enjoy!
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Barbacoa!
Ingredients:
3 lb chuck
4-6 cloves garlic, minced
2 chipotle peppers in adobo
4 oz can of green chiles
½ cup beef stock
1 white onion, chopped
Juice of 2 limes
3 bay leaves
2 tbsp apple cider vinegar
1 tbsp cumin
1 tbsp oregano
1 tbsp. black pepper
2 tsp. salt
¼ tsp. ground cloves1) Cut your chuck into cubes and sear over high heat.2) Cook in a crock pot until the meat shreds easily with a fork (approximately 6-8 hours on low, 3-4 hours on high)3) Serve as a burrito bowl, tacos, etc with any toppings you'd like!
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Buttermilk Spelt Pancakes!
Ingredients:
¾ cup milk
1 tbsp lemon juice
1 egg
1 tbsp melted butter
1 cup spelt flour (One-degree foods sprouted spelt is the best)
1 tsp sugar
1 tsp baking powder
¾ tsp baking soda
¼ tsp salt1) We'll start by making our buttermilk. Combine milk and lemon juice in a large bowl and let stand until curdled, about 5 minutes. You can also just use buttermilk here.2) Stir in the egg and melted butter until combined. Set aside.3) Combine spelt flour, sugar, baking powder, baking soda, and salt in a bowl. Stir gently into the milk mixture until just combined (the batter will be lumpy).4) Fry in butter or coconut oil and enjoy!
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Honey Sriracha Wings!
Toss the wings in:
- 3 tbsp baking powder
- 1 tbsp salt
- 1 tbsp pepper
- ½ tsp smoked paprikaBake for 1 hour at 425, flipping every 20 minutesMake a quick honey sriracha sauce:
- 1/3 cup honey
- 1/3 cup sriracha
- 1 tbsp rice vinegarWhen the wings are done, toss them in the sauce, top with sesame seeds + green onion, and enjoy!This is enough for 2-3 lb of wings!
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Homemade Guacamole!
Ingredients:
- 4-6 ripe avocados
- 1/3 cup chopped white onions
- 2 tbsp chopped serrano or jalapeno pepper
- 1/4-1/2 cup cilantro (to taste)
- Fresh lime juice
- Coarse salt1) In a mortar and pestle, add your onion, pepper, half of your cilantro, and a big pinch of coarse salt.2) Mash this to extract the flavor, until it is the consistency of your liking. If you don’t have a mortar and pestle, chop and smush it together with a knife to release flavor.3) Add this to your avocados, with the juice of 1 lime (or more to taste), the rest of your cilantro, and more salt.4) Mash until it is the consistency of your liking. Taste for salt and lime and adjust as necessary.Enjoy!
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Protein-Packed Lasagna!
Ingredients:
• 2lb lean ground beef, bison, venison, or elk
• 1, 32 oz jar tomato sauce
• 1 egg
• Lasagna noodles (I like Jovial organic rice noodles, but you can use regular ones)
• Fresh parsley
• Fresh basil
• 1 block parmesan
v 1, 16oz bag shredded mozzarella (or shred your own)
• 1, 15 oz container of ricotta cheese
• Salt & pepper1) Start by making your sauce. Simply cook the ground meat until no longer pink, drain the fat, add the jar of tomato sauce, and simmer for 10-15 minutes. Season to taste.2) You can optionally add red pepper flakes, basil, or garlic here if you’d like, but not necessary.3) While that’s simmering, make your ricotta mixture. Mix the egg, ricotta, chopped parsley, salt, and pepper and whisk together until fully emulsified.4) Cook the noodles until al dente; make sure not to overcook them because they will cook more in the oven.5) Now it’s time to assemble the lasagna. In a baking dish, add a very thin layer of meat sauce. Layer the lasagna noodles, ⅓ of the ricotta mixture, parmesan, and a layer of meat sauce. Repeat the layers twice.6) Add a final layer of the remaining noodles, meat sauce, mozzarella, and a cup of parmesan on top.7) Cover with foil then bake at 350 for 45 minutes. Remove the foil. Bake for 15 more minutes.8) Let the lasagna cool for 15-20 minutes before cutting!Enjoy!
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Fire Roasted Salsa!
1) Toss some tomatoes, jalapenos, onion, and garlic in some olive oil and broil until they have a nice char.2) Remove the garlic from the skin, and depending on how spicy you want it you can remove some seeds from the jalapenos.3) Add to blender with lime juice, cilantro, salt, and a dash of cumin.4) Blend, season to taste, and enjoy!
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Homemade Reese's Cups!
Ingredients:
- 2/3 cup smooth peanut butter (best quality you can find)
- 1/4 cup melted coconut oil
- 1/4 cup raw honey
- 1 tsp vanilla extract
- 1/4 cup rice crisps (One degree organics sprouted brown rice crisps are perfect here, but these are optional)Chocolate shell:
- 1/2 cup chocolate chips of choice (depending on how sweet you want it, you can use dark chocolate, milk, semi-sweet, etc)
- 2 tsp coconut oil1) Whisk together the peanut butter, coconut oil, raw honey, and vanilla extract until fully combined.2) Add the rice crisps and mix well.3) Line a muffin tin with cupcake liners, then pour the mixture into 12 even liners.4) Freeze for 25 minutes.5) When 25 minutes are up, microwave the chocolate and coconut oil until fully melted.6) Remove the PB cups from the liners, then dip them in the melted chocolate until covered. Immediately put them into a new cupcake liner to make the Reeses shape.7) When they are done, remove them and let them dry on a steel wire rack. Season immediately.8) Freeze for a few extra minutes to solidify. Store extras in the freezer.9) Top with flaky sea salt and enjoy!
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Potato-Crusted Quiche!
1) Start by cooking some of your protein of choice: bacon, sausage, ground beef, etc.2) Shred a few russet potatoes with a cheese grater, ring the liquid out with a kitchen towel, mold it into a greased dish for the crust, and season with salt and pepper.3) Cook this by itself first for about 20 minutes at 450 to start getting it crispy.4) While this is cooking, scramble 6 eggs, chopped up bacon, a splash of milk, grated parmesan, and salt + pepper5) You can literally add whatever you want here; any vegetables, any kind of cheese, or any meat would work here. You can also use cream or Greek yogurt instead of milk.6) When the crust comes out, knock the oven down to 375, and pour in the egg mixture.7) Bake until cooked through. You’ll know it's done when you can stick a knife through it and no residue sticks to the knife.Some other options to add are spinach & mushrooms, peppers & onions, or whatever you want!
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Grilled Chimichurri Shrimp!
Ingredients:
- 1/2 cup extra virgin olive oil
- 2 tbsp white wine vinegar
- About 3/4 cup fresh parsley
- 4 Garlic cloves
- 2 tsp dried oregano
- 1 tsp salt
- 1/2 tsp crushed red pepper1) Chop your parsley and garlic very fine, then add everything to a mason jar and shake thoroughly until emulsified.2) Add to a zip lock back along with your shrimp, and marinate for an hour or 2. You can also cook right away if you don’t have time to marinate.3) I prefer to grill these in a grill basket for 1-2 minutes per side, but you can also cook them up on a pan.These are a great protein snack to have in the fridge, for a summer BBQ, or a healthy meal prep. Enjoy!
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Gooey Butter Cake Cookies!
Ingredients:
- 15.25 oz vanilla cake mix (buy organic if possible)
- 1 stick of butter (good European butter, none of that white crap)
- 8oz cream cheese
- 1 tsp vanilla extract
- 1 egg
- Powdered sugar1) Let your egg, butter, and cream cheese sit at room temperature for at least 1 hour, closer to 2 is even better.2) With a whisk, mix the egg, butter, cream cheese, and vanilla extract until completely smooth and fluffy.3) Add the cake mix, and mix well until a dough forms.4) Refrigerate for 30 minutes, then form your cookies and put them on a parchment-lined baking sheet.5) Bake at 350 for 9-13 minutes until the edges get slightly golden.6) Let cool, add powdered sugar, and enjoy!
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Chipotle Chicken Copycat Recipe!
Blend these ingredients:- 1/2 medium diced red onion
- 4 garlic cloves
- 2 tbsp olive oil
- 3-4 tbsp chipotles in adobo (or just the adobo sauce)
- 1 tbsp chili powder
- 1.5 tsp cumin
- 1 tsp dried oregano
- 1 tsp black pepper
- 2 tsp salt
- 1/4 cup water1) Blend until smooth.2) Marinate chicken overnight or at least for a few hours, then grill.This is best with chicken thighs (but I used tenders because that’s what I had).
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Chicken Stir Fry!
Make a quick stir-fry sauce:
- 1/4 cup coconut aminos (or soy sauce)
- 2 tsp fish sauce
- Grated garlic & ginger
- 2 tbsp sriracha (or to taste)
- 2-4 tbsp honey (to taste)
- Pinch of salt1) Start by cutting your protein into small chunks, then set aside.2) Heat a skillet over medium-high heat. Add a dash of avocado oil.3) Cook your protein until it’s about 70% done, then add your sauce.4) Stir frequently until the sauce has thickened and the protein is fully cooked.5) Add in rice, couscous, quinoa, or noodles and you've got stir fry!78g of protein cooked in 10 mins!
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The Juiciest Chicken Breast!
1) Preheat your oven to 400 degrees.2) Start by seasoning your chicken on all sides with salt, pepper, garlic powder, onion powder, oregano, paprika, and cayenne (optional).3) Heat some avocado oil in a large skillet over medium-high heat, and brown your chicken on both sides.4) Your goal here is color; you aren't cooking the chicken all the way through. Around 3-5 minutes per side should leave a nice golden crust. Do this in batches if necessary.5) When your chicken breasts are browned, place them on a baking sheet and cook until they reach 160 degrees internally.6) Once the chicken is in the oven, it is time to make the sauce. Let the pan cool a little and put it over medium heat.Ingredients for sauce:
- 4 tbsp butter (separate by tbsp)
- 1 shallot, minced
- 5-6 cloves of garlic, minced
- 1 cup of broth (homemade preferably)
- 1/2 lemon, juiced
- Salt
- Chopped Parsley7) Add 1 tbsp of butter to the pan, then add your shallots and cook until translucent (2-3 minutes).8) Next, add garlic and cook for 1 minute, then add the broth.9) Let this boil until it gets very thick and reduces by about 1/2. While this is boiling, scrape any bits off the bottom of the pan with your spatula (this is where all the flavor is).10) When the broth is reduced, add a pinch of salt and lemon juice, and stir to combine.11) Remove the skillet from the heat, and add the remaining 3 tbsp of COLD butter. Stir until it emulsifies and thickens the sauce.Drizzle over your chicken and enjoy!
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Maple Dijon Salmon!
To make the marinade, combine:
- 1/4 cup Dijon mustard
- 1/4 cup maple syrup
- 3-4 cloves of garlic, minced
- 1 tbsp olive oil
- Salt and pepper*If you have time you can marinate the salmon for a few hours but it’s not necessary.Set some marinade aside to baste while the salmon is cooking.I like to broil this, but you can also just bake or grill it.Every few minutes, baste the extra marinade on the salmon and let it caramelize.Once it reaches 130 degrees internally, remove and enjoy!
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Braised Short Ribs!
Ingredients:
- 4-8 beef short ribs
- 4 cups beef broth
- 2 cups red wine
- 1 yellow onion
- 2 celery sticks
- 2 carrots
- 4-5 cloves of garlic
- 2 bay leaves
- 5 sprigs thyme
- 1 sprig of rosemary
- 3 tbsp tomato paste
v2 tbsp cold butter
- Oil or tallow for searing
- Salt & pepper1) Season short ribs well on all sides with salt and pepper.2) Roughly chop the onions, celery, carrots, garlic, and set aside.3) Heat a dutch oven with some oil or tallow over high heat, then sear the short ribs on all sides. Make sure to pat the short ribs dry before searing. Do this in batches if there is not enough room.4) After searing, discard any burnt oil, but do not get rid of the fond on the bottom of the pot. Add a bit more oil or tallow, then add the vegetables and cook on medium heat, until soft (about 5-7 minutes).5) Add the tomato paste, stir well, and cook for about 3 minutes until it starts to caramelize.6) Add the wine, and let it reduce by about half while scraping the fond off the bottom of the pan.7) Add the thyme, rosemary, bay leaves, and the short ribs back in. Pour in beef broth until all the short ribs are mostly covered.8) Bring back to a boil, cover, and bake at 350 for about 2.5 hours, or until they are tender.9) Once they are tender, remove the lid, and cook for another 30 minutes.10) Remove the short ribs as well as the herbs. Stir in 2 tbsp of cold butter and stir well.11) This is great just like this, but you can optionally add a step to thicken the sauce. You can stir in a slurry with flour, cornstarch, or arrowroot starch mixed with water, and mix well.12) You can also just continue to simmer the liquid (after the ribs have been removed) until it thickens. Add the ribs back in at the end and give them a baste to make sure they are still hot.Either way, these will be fantastic. Serve over mashed potatoes and enjoy!
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Baked Salmon Mediterranean Style!
Ingredients:
- 2 lb salmon fillet
- Kosher salt
- ½ lemon, sliced into rounds
- Parsley for garnishFor Marinade:
- Zest of 1 large lemon
- Juice of 2 lemons
- 3 tbsp extra virgin olive oil
- 5 garlic cloves, chopped
- 2 tsp dry oregano
- 1 tsp paprika
- ½ tsp black pepper1) Combine all of the ingredients for the sauce and stir well, then set aside.2) Pour the marinade on top of the salmon and spread evenly.3) Bake at 375 for anywhere from 10-20 minutes depending on the thickness.4) Ideally you want to cover this while it is baking, but it will come out great regardless. I try to avoid cooking with foil (especially with something acidic like lemon juice) so I covered it with a piece of unbleached parchment paper.5) Add the tomato paste, stir well, and cook for about 3 minutes until it starts to caramelize.6) Optionally, you can broil for the last 2-3 minutes to get it a little crispy on the edges, just be sure not to burn the garlic.7) Remove the salmon at 125-130 degrees internally, then serve with fresh parsley and more lemon wedges!
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Citrus Marinaded Skirt Steak!
Ingredients:
- 2 lb skirt steak
- Juice of 2 oranges
- Juice of 3 limes
- ¼ cup olive oil
- 4-5 garlic cloves, finely minced
- 2 tsp cumin
- 1 tsp dried oregano
- 1 yellow or white onion, thinly sliced
- 1 tbsp salt
- 1 tsp black pepper
- Lime & cilantro to garnish1) In a large bowl, combine the orange juice, lime juice, olive oil, garlic, cumin, oregano, salt and pepper and mix well.2) Slice the onions as thin as possible, then add the steak, onions and marinade to a large bowl or zip lock bag.3) Marinate for 3-4 hours, then grill your skirt steak over HIGH heat for about 2 minutes per side (this will vary depending on thickness of steak).4) Let the steak rest for 5-10 mins before slicing AGAINST the grain.5) While the steak is resting, drain the excess marinade and cook your onions on a separate pan or grill basket until caramelized.6) While the steak is resting, drain the excess marinade and cook your onions on a separate pan or grill basket until caramelized.7) Serve with your sliced steak, cooked onions, extra lime and cilantro and enjoy!
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Stir Fry Recipe!
Start by making the sauce!Sauce Ingredients:
- 1/4 cup coconut aminos (or soy sauce)
- 2 tsp fish sauce
- Grated garlic & ginger
- 2 tbsp sriracha (or to taste)
- 2-4 tbsp honey (to taste)
- Pinch of salt1) Cook your ground meat, then remove and set aside.2) On the same pan, add your veggies and cook until they start to soften. You may need to add a splash of oil as well.3) When the veggies are soft, add the meat back in, as well as the sauce.4) Stir well until everything is coated and the sauce starts to thicken.5) Serve over rice, rice noodles, or by itself. Garnish with green onion & sesame seeds.
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Nam Tok (Thai Grilled Beef Salad)!
1) Start by marinading your steak with soy sauce (I recommend gluten free tamari) and black pepper.2) Grill your steak until your desired temperature, then let rest for 10 minutes before slicing thinly.3) After slicing, toss in your dressingIngredients:
- 2 tbsp fish sauce
- 2 limes, juiced
- 1 bunch cilantro, chopped
- 1 bunch green onions, chopped (whites only)
- 2 shallots, chopped
- A few mint leaves, chopped
- Red pepper flakes (make it as spicy as you’d like)
- Pinch of sugar or honeyFeel free to adjust this to your own preference!
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Chicken and Potato Bake!
Ingredients:
- 1-2 lb potatoes
- 4-5 carrots
- 1 yellow onion
- 4 cloves of garlic, minced
- 2-3 tsp fresh thyme
- 2-3 tsp fresh rosemary
- Salt
- Pepper
- Dash of olive or avocado oilFor marinade:
- 2 tsp onion powder
- 2 tsp garlic powder
- 2 tsp paprika
- 2 tsp salt
- 1 tsp black pepper
- 1/2 tsp cayenne (optional)
- 1/4 cup avocado oil
- you can use chicken quarters, thighs, drumsticks, or a mix1) Start by making a quick marinade for your chicken: You can marinate the chicken up to overnight, or cook immediately.2) When you're ready to cook, prepare your vegetables.3) Put all ingredients in a large bowl and toss well.4) In a large baking dish, line the bottom with your vegetables, then place the chicken pieces on top.5) Bake at 425 for 1 hour, or until everything is cooked through.6) Periodically baste the fat on top of the chicken skin.This is a very easy recipe and can be customized to however you like! Feel free to add any herbs, vegetables, spices etc.And no, the chicken will not dry out cooking for an hour. It will be juicy and the skin will be nice and crispy!
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Tallow Fried, Buttermilk Chicken Tenders!
Ingredients:
- 3 lb chicken tenders
- 1 cup buttermilk
- 1 cup flour
- 1 tbsp Salt
- 1/2 tsp pepper
- 1/2 tsp cayenne pepper
- 2 tsp garlic powder
- 2 tsp paprika
- Tallow or fat of choice for frying1) Start by making 2 stations; one with the buttermilk and one with the flour. Add the salt, pepper, paprika, cayenne, and garlic powder to the bowl with the flour and mix well.2) When that is ready, get your tallow ready to fry. You can do this in a shallow pan, preferably stainless steel or cast iron. Get the tallow up to about 375 degrees; it will drop a little when you add the tenders.3) For the tenders, we’re going to prep them in 3 steps:
a. Dredge them in the flour mixture
b. Dip them in the buttermilk
c. Then back into the flour mixture
This will give us the crispy chicken tender texture that we are looking for.4) Fry them until they are golden crispy. You can just judge by color here, since we are using tenders they will cook through rather quickly. Be careful not to overcrowd the pan as it will cool down the fat too much. Do this in batches if necessary!5) Drain on a stainless steel wire rack and season with a pinch of salt immediately.6) Serve with your dipping sauce of choice and enjoy!
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The Burger Bowl!
Ingredients:
- potatoes of your choice
- ground meat of your choice
- 1 tbsp Salt
- 2 tsp garlic powder
- 2 tsp paprikaFor the special sauce, combine:
- 1/2 cup avocado mayo
- 3 tablespoons ketchup
- 1/2 tablespoon white vinegar
- 0.5-1 tsp sugar
- 2 tablespoons relish1) Start by roasting your potatoes. Preheat the oven to 450 and cut your potatoes into 1-inch pieces. Toss them in a bowl with oil, salt, pepper, garlic powder, and paprika.2) Roast for 30 minutes, giving it on occasional stir. If you’re making a large batch you may need to let them go longer to get crispy.3) While the potatoes are cooking, simply cook your ground meat of choice. When fully cooked, drain the fat, and season with salt, pepper, garlic powder and onion powder.4) Then make the special sauce with the ingredients above (adjust the vinegar & sugar to your preference).5) Assemble your bowls with the potatoes on the bottom, then the ground meat, then top with lettuce, onion, pickles, tomatoes, avocado, sauerkraut or anything else you want.6) Drizzle the special sauce on top and enjoy!This a super easy recipe that you can completely customize to your own liking.
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Easy Pho!
You can add any toppings:
- Flank steak
- Rice noodles
- Lime
- Cilantro
- Onion
- Jalapenos
- Basil
- Fish sauce1) Slice some flank steak as thin as possible, then add to a bowl.2) Boil some beef bone broth and pour it over the top of everything.3) Let it sit for a minute or two and you're done!This is incredibly easy and healthy, especially due to the balance of amino acids in the bone broth.You can even use this as a meal prep; portion of bowls then simply add the bone broth when you are ready to eat!
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Garlic Steak Bites!
1) Let 1/2 stick of butter soften2) Add 4-5 gloves of garlic, chopped parsley, rosemary, thyme and red pepper flakes (or any herbs you want)3) Cube your steak of choice (I like filet here, but can use any cut)4) Season well with salt and pepper5) Heat a skillet over medium-high heat, then add ghee, tallow, or avocado oil6) Sear your steak for 1-2 minutes per side, or until cooked to your desired temperature7) Turn off the heat, add the garlic butter, and mix wellServe and enjoy!
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Potato Crusted Egg Bites!
1) Preheat your oven to 400.2) Start with the potatoes: you can either grate them by hand or use a pre-shredded frozen potato (they make good organic ones with no added ingredients). If grating by hand, use a clean dish towel to ring out all the excess liquid.3) In a large bowl, toss the shredded potatoes with shredded cheese, fat of choice (tallow, butter, olive oil, etc, MELTED), salt, and pepper. Just enough fat to get the potatoes to form.4) Grease a muffin tin, then add your potato mixture, pressing the potatoes into the bottoms and up the sides of each cup.5) Bake JUST the potato mixture for 20-25 minutes, or until they start to get crispy.6) Crack an egg in each, a little more salt and pepper, then put back into the oven for 10 minutes, or until the eggs are cooked to your liking.You can also add any meat or veggies to this as well! Garnish with fresh chives and enjoy🥂
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The Best Chicken & Rice Dish!
Chicken:Ingredients:3 tbsp EVOO
¼ cup lime juice
4 garlic cloves
1 tbsp salt
2 tsp paprika
1 tsp black pepper
1 tbsp cumin
1 tsp dried oregano
2 tsp sugar
2 lb Chicken pieces of choiceI believe this one goes best with chicken quarters, thighs, or even a whole chicken, but you can use it for any type of chicken you'd like!If you are using a whole chicken or chicken with the skin, most of the marinade should be UNDER the skin. This will make it extra juicy!You can bake it at 425 for 1 hour, flipping halfway (or until 165 internally)You can also simply grill it until 165 internally, being careful not to burn the outside.
Green Sauce:Ingredients:3 jalapeños (seeds removed if you don't want it too spicy)
1 cup cilantro
2 garlic cloves
1/2 cup avocado mayo
1/4 cup sour cream
1 lime, juiced
2 tbsp extra virgin olive oil
1/2 tsp salt (or to taste)
1/2 tsp black pepper (or to taste)Simply add everything to a blender and blend until smooth.
Yellow Rice:Ingredients:1 cup White Rice
12oz bone broth (or water)
¼ onion, finely minced
3-4 garlic cloves, minced
1 tsp turmeric
1 tsp salt
½ tsp black pepper
2-4 tbsp butter or ghee
1 tbsp olive oil
Pinch of saffron (optional)Wash or soak your rice thoroughlyIn a drop of oil, saute your garlic and onions until soft, about 3-4 minutes.Add the rice and turmeric, and toast for 3-4 minutes.Add water/broth, salt, and pepper, then cover and cook according to package instructions, or add to rice cooker.When done, add butter or ghee and stir to combine.If using saffron, you can toast along with the rice and turmeric, or add a pinch to 1-2 oz of hot water for a few minutes, then add to broth.
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